Ingredients
- 1 1/2 Tablespoon instant yeast (If you use active dry you may want to proof it first
- 2 cups whole wheat flour
- 1 Tablespoon agave
- 3/4 cup cornmeal
- 1 1/2 Tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 cup warm water
Topping Ingredients
- 1 15 oz. can black beans rinsed and drained
- 1 cup salsa (I used Pace picante, mild)
- 2 roma tomatoes diced
- 1 red pepper diced
- 2 cups chopped lettuce
- 1 small can sliced olives
- (optional toppings - avacado, jalapeno, sour cream, diced onion (totally meant to add sour cream and diced onion tonight. Oops.)
Directions
- Combine all dough ingredients in mixer and mix and knead until a smooth dough is formed. (It was a little sticky before the rise, but I left it that way thinking the cornmeal would absorb some of the liquid and it did.) Preheat oven as hot as it will go.
- Let rest and rise 30 min (give or take depending on how much you want it to rise - I just let it rise while I was making my other pizza.) Divide dough into 2 equal parts, roll out to the size pizza/thickness of crust that you want. Place on a pizza peel covered with cornmeal.
- Combine black beans and salsa. Mash with a potato masher until desired consistency. Top with cheese. Cook on a pizza stone for 6 minutes. Remove from oven. Let cool on slightly on a cooling rack. Top with chopped tomatoes, red pepper, olives, lettuce and anything else you might want to add. I actually added different toppings to different sections of the pizza according to my children's tastes - so half had tomato, half red pepper, all had olives and tomatoes....
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